Perfect Pork Belly

Dad joke alert:

Why should you never tell a pig a secret?

 Because they love to squeal!

Who doesn't love a tender pork belly roast with crunchy crackling? This is one of my favourite go-to meals when I'm craving something satisfying, comforting, and filling. The ingredient list is short, as seasoning is absolutely up to your own tastes, and the actual cooking is simple. Long enough to enjoy a cold beer :-)

What you need:

1.1kg pork belly

Salt and pepper

Fresh parsley, rosemary and thyme

3 cups of water

Foil to make a cleverly crafted foil boat to hold your masterpiece

Cling film to protect your pork

Herby rub - pick your favourite, or make your own with a combination of dried herbs

Mustard sauce - a soft, mild mustard works best

What to do:

Pat and dry the skin and score the fat

Put into a tin foil boat and season well with salt

Wrap in cling film and refrigerate overnight

Pat dry again

Fat side down, slice halfway through the meat

Put on a rack over an aluminium dish

In the dish - 3 cups of water, fresh rosemary, thyme and parsley

Rub with mustard sauce

Season with salt and pepper

Rub with the herb rub

Turn fat side up, pat skin dry. Again

Preheat gas braai to 200 °C , can also be done in the oven

Put the container in the middle

Turn middle burners off, use only the side burners for cooking

Set timer for one hour, open beer

When the internal temperature is 75°C , remove from heat

If the fat's not crackled enough - mine wasn't - put an oiled griddle on the braai to preheat

Place the meat fat side down to sizzle the fat into crispy, crunchy goodness

Remove from heat, rest for 10 -15 minutes

Slice and enjoy!

Score: 10/10 golden spatulas - will definitely make  again.

Puppy paw of approval:  ✅ 

Teen nod of acknowledgment:✅ 

Family verdict: ✅ Burp

Watch the video!

Side note - If you want to know the health benefits of pork, check here. There's every reason to enjoy yourself!